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An advanced culinary course including lecture and demonstration of the history, techniques, ingredients, and current trends of United States cuisine.

An advanced culinary course including lecture and demonstration of the history,
techniques, ingredients, and current trends of Italian cuisine.

An advanced culinary course including lecture on the history, techniques, ingredients,
and current trends of French cuisine, and demonstration of techniques for production.

Basic techniques including smoking and curing, for creating charcuterie, sausages and pates.

Lecture and demonstration of the history, trends, and techniques of classic and modern sauce-making.

Lecture and demonstration of the history, trends, and applications of sous vide cooking.

Students interested in pursuing a career in hotels will learn about a variety of different career paths, including the following:
front office, event planning, human resources, concierge, night auditor, sales and marketing, housekeeping, and food and beverage.

This class also focuses on principles of hotel management and the importance of revenue management, social media marketing, reputation management, Smith Travel Report, financial statements, sustainability, and community engagement.

An introductory and practical overview of hotel and restaurant accounting with emphasis on understanding what the numbers mean and how to apply them in actively managing the operation of a hotel, restaurant, or other food business.

Off campus laboratory training in hotels, restaurants and other allied areas. This final course in the program is designed to provide practical experience in the branch of the industry to which the student shows to be best adapted or in which the student desires additional training beyond that given in prior classes. One unit of credit is earned for 54 hours of unpaid or paid work.

An overview of the legal system as it pertains to hotels, restaurants, bars, and private clubs with an emphasis on liability prevention particularly in the areas of employment, ADA and civil rights compliance, food service liability, responsible beverage service and the innkeeper/guest relationship.